Couscous With Spiced Chickpeas And Figs Recipes

COUSCOUS WITH CHICKPEAS, SPINACH AND MINT

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

CURRIED COUSCOUS WITH CHICKPEAS

Steps:

• In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
• Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
• Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
• Fluff with a fork and serve immediately or pack for tomorrow's lunch!

COUSCOUS WITH SPICED CHICKPEAS AND FIGS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
• Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
• Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
• Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
• Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
• For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.

COUSCOUS WITH CHICKEN AND CHICKPEAS

Steps:

• In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
• Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
• Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
• Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
• Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
• Stir in 4 cups of the water and the carrots.
• Add in the chicken and bring to a simmer.
• Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
• Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
• Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
• Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
• Serve the stew with its broth over the couscous.

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
• After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.